Make the crust by mixing the ground graham crackers, 1 tablespoon of sugar and 3 tablespoons of melted butter. Put in a 9 inch tart pan and tamp down gently with a spoon. Put the tart pan on a cookie sheet to make maneuvering easier.

Whisk the lemon juice, lemon rind and sugar until the sugar is dissolved. Then, whisk in the crème fraîche. While mixing, add the eggs and yolks, one by one until they are blended. Pour the mixture into the tart pan.

Bake 30 minutes or until filling is set. Cool on a wire rack for 1 hour to bring to room temperature. Then, chill in the refrigerator for at least 2 hours or overnight.

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Repression is the fickle mother of sloppy rebellion. A strong, brave few continue to use heavy cream, butter, rendered fat, salt, sugar, and whole milk. Thank you for joining the Eat Dangerously revolution.